6 chicken thighs, bone-in
1 cup flour
2 eggs, beaten
1 1/2 cups smoked almonds
Salt and pepper
Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
Add smoked almonds to a food processor and pulse until they are fine crumbles. You could also put them in a bag and bash them a bit with a rolling pin or something else heavy...you just want to make sure you get the crumbles fine enough. If they are too big they won't stick to the chicken.
Rinse chicken under cold water and pat dry. Season both sides with salt and pepper (while the seasoning on a smoked almond is quite salty, for some reason the chicken still needs to be salted. Go easy on it if you are worried about it and salt it after you have tried it.) Set up three bowls: one with flour, one with eggs and one with the smoked almond crumbs. Dust each piece of chicken with flour, then dip in egg, and then cover with almond crumbs. Place on prepared baking sheet.
Bake for 40-45 minutes and then serve.
